Ok, I just brewed my "last minute stout," which I kegged today. (tastes great BTW, has about 3.8% abv).
Now, with the left over black, chocolate, and roasted barley, and some pale, I'm looking into doing an imperial "cousin" to the first.
I'm reusing the yeast from the other stout since it did fine (cali ale yeast from WL). The starter is already bubbling like mad.
I've never made an imperial stout before, so I need some guidance.
Here's the recipe.
IRV Imperial Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-E Stout, American Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 75
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.074 Plato: 17.95
Anticipated SRM: 52.6
Anticipated IBU: 51.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.063 SG 15.40 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 12.50 lbs. Pale Malt(2-row) America 1.036 2
3.3 0.50 lbs. Black Patent Malt Great Britain 1.027 525
3.3 0.50 lbs. Chocolate Malt Great Britain 1.034 475
3.3 0.50 lbs. Roasted Barley Great Britain 1.029 575
6.7 1.00 lbs. Crystal 90L America 1.033 90
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Whole 12.00 48.0 60 min.
0.50 oz. Cascade Whole 5.75 3.1 15 min.
0.50 oz. Cascade Whole 5.75 0.0 Dry Hop
0.50 oz. Goldings - E.K. Whole 4.75 0.0 Dry Hop
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 15.00
Water Qts: 15.00 - Before Additional Infusions
Water Gal: 3.75 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 170 Time: 5
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 4.95 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Now, with the left over black, chocolate, and roasted barley, and some pale, I'm looking into doing an imperial "cousin" to the first.
I'm reusing the yeast from the other stout since it did fine (cali ale yeast from WL). The starter is already bubbling like mad.
I've never made an imperial stout before, so I need some guidance.
Here's the recipe.
IRV Imperial Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-E Stout, American Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 75
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.074 Plato: 17.95
Anticipated SRM: 52.6
Anticipated IBU: 51.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.063 SG 15.40 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 12.50 lbs. Pale Malt(2-row) America 1.036 2
3.3 0.50 lbs. Black Patent Malt Great Britain 1.027 525
3.3 0.50 lbs. Chocolate Malt Great Britain 1.034 475
3.3 0.50 lbs. Roasted Barley Great Britain 1.029 575
6.7 1.00 lbs. Crystal 90L America 1.033 90
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Whole 12.00 48.0 60 min.
0.50 oz. Cascade Whole 5.75 3.1 15 min.
0.50 oz. Cascade Whole 5.75 0.0 Dry Hop
0.50 oz. Goldings - E.K. Whole 4.75 0.0 Dry Hop
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 15.00
Water Qts: 15.00 - Before Additional Infusions
Water Gal: 3.75 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 170 Time: 5
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 4.95 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
